Roasted Red Pepper Sauce

Babaganoush

Navaho Apple Crumble

Applesauce Oatmeal Cookies

Basic Brined Turkey

Pumpkin Pie

Century Salad

Borden Farms Summer Squash Ravioli

Cedar-Planked, Maple-Glazed Sockeye Salmon

Turkey Roulade

Eggnog Custard Tart

Fresh Heirloom Tomato and Chevre Pasta

Squash Blossom Rellenos

Tuscan-Style Braised Greens

Peach Gelato

Peach and Mizuna Salad with Ricotta, Fried Capers

Seared Scallops with Smoked Tomato Broth

Balsamic Kale & Parmesan Salad

Vegan Chocolate Mousse

Fresh Pesto

Olive Oil Cake

Watermelon Sangria

Summer Heirloom Tomato Salad

Roasted Strawberry Panna Cotta

Independence Pass Ale Sweet Sausage and Peppers

Hoisin & Brown Bearale Braised Beef Short-Ribs

Famous Butter Soda Steak

Tri-Tip Roast

Tender Spring Salad with Champagne Vinaigrette

Poached Eggs with Steamed Asparagus and Crispy Bacon

Strawberry Fool in Pine Nut/Pecan Crust

Goat Cheese Gnocchi with Roasted Late Winter Squash, Wild Mushrooms and Oregano Vinaigrette

Six89’s Earl Grey Marteani

Pepper Vodka

Colorado Wapiti Elk Rib Chop
with hazelnut and reyes blue cheese crust and dried fruit and pinot noir reduction

Pumpkin Bisque with Asiago and Sage Croutons

Lamb Stew with Red Chili and Mushrooms

High-Roast Chicken with Roasted Root Vegetables and Cider Gravy

Chile and Chocolate Rubbed Bison Tenderloin

Organic Chicken Liver Paté